Private chef pricing follows labor, ingredients, and logistics — not a meaningless per-head sticker. Transparent factors help you compare proposals and plan a night that matches the experience you want.
Siler Chef does not publish one flat rate online because tables vary too much; this overview explains what typically moves quotes.
Guest count and service style
Headcount changes plate volume, staffing, and timeline. Plated multi-course service for eighteen guests is different labor than family-style for eighteen.
Passed bites plus seated dinner extend service length — and cost — compared to dinner only.
Menu complexity and prep days
Pastry-heavy menus, tasting arcs, and premium proteins increase prep time before arrival.
Simple elegant menus can be stunning without unnecessary complexity — we recommend honestly for your occasion.
Travel, load-in, and rentals
Tahoe and Bay Area addresses include travel planning. Rentals — platters, extra servers, outdoor setup — are line items discussed early.
Proposals should separate ingredients, labor, travel, and rentals enough to compare catering quotes fairly.
Deposits and peak dates
Holiday weeks and peak Saturdays may require a deposit to hold the calendar.
Last-minute bookings may carry rush constraints on menu depth — another reason to inquire early.
Request a tailored follow-up
Send date, location, and headcount — we reply with questions and next steps, not a generic auto-quote.
No surprise fees for documented guest-count windows agreed upfront.